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Kong Hans Kælder

Fodorite Reviews

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Kong Hans Kælder Review

Five centuries ago this was a vineyard; now it's the site of one of Scandinavia's finest restaurants. Chef Thomas Rode Andersen's French- and Danish-inspired dishes employ local ingredients and are served in a medieval subterranean space with whitewashed walls and vaulted ceilings. Try the trio of caviars or roasted lobster as a starter.

    Restaurant Details

  • Credit cards accepted.
  • No lunch. Closed Sun. Closed late July to late Aug.
Updated: 11-14-2013

Fodorite Reviews

Average Rating:  
  • Food  
    Décor  
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    World-Class Dining

    I have been to Kong Hans twice. The first was in the Spring of '06 right at the peak of asparagus season. The seasonal menu featured (but did not over do) white and green asparagus in a variety of forms - starring in a soup and supporting veal, for example. Every course of the tasting menu was delightful and the server was knowledgeable not only about the dish but also the wine chosen for each course and where are the ingredients came from. I went back last December expecting to be disappointed. I was not. A completely different menu for the cold, dark Danish winter, but once again each dish was a revelation. (I am not detailing dishes because it is clear the tasting menu frequently changes completely.) It is expensive, but Scandinavia is expensive, especially with the weak dollar. If you don't mind spending the money and enjoy spending several hours exploring a variety of tastes and textures and wines, this is a place you must go.

    by DrDave, 8/5/07

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